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- Novas tendências na automatização das técnicas de geração de hidretos e vapor frio em espectrofotometria de absorção atómicaPublication . Silva, Fátima M.; Tóth, Ildikó V.; Rangel, António O. S. S.
- Novas tendências na automatização das técnicas de geração de hidretos e vapor frio em espectrofotometria de absorção atómicaPublication . Silva, Fátima M. B.; Tóth, Ildikó V.; Rangel, António O. S. S.
- Exploiting the multicommutation approach for calibration using a single standard solution: application to the determination of mercury by CVAASPublication . Silva, Fátima; Tóth, Ildikó V.; Rangel, António O. S. S.
- Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safetyPublication . Ferreira, Vânia; Barbosa, Joana; Vendeiro, Sandra; Mota, Ana; Silva, Fátima; Monteiro, Maria João; Hogg, Tim; Gibbs, Paul; Teixeira, P.Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption. Heavy metals and biogenic amines were, in general, within accepted limits for meat products. Lactic acid bacteria comprised the major microflora (ca. 7–8log cfu/g) with substantial counts of micrococci and enterococci (up to 7log cfu/g). Escherichia coli, Staphylococcus aureus and Listeria spp. were detected in several samples.
- Exploiting the multicommutation approach for calibration using a single standard solution: application to the determination of mercury by CVAASPublication . Silva, Fátima M. B.; Tóth, Ildikó V.; Rangel, António O. S. S.
- Determination of selenium in environmental samples using a multicommuted flow injection system with hgaasPublication . Silva, Fátima; Tóth, Ildikó V.; Rangel, António O. S. S.
- Determinação de mercúrio em amostras alimentares usando um sistema de fluxo multicomutado com detecção por espectrofotometria de absorção atómica com vapor frioPublication . Silva, Fátima M.; Tóth, Ildikó V.; Rangel, António O. S. S.
- Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storagePublication . Silva, F.M.; Silva, C. L. M.Cupuaçu (Theobroma grandiflorum ) is an Amazonian fruit with a pleasant aroma and flavor, which offers a great economic potential. Purée of cupuaçu pulp was pasteurized (70 and 90 °C), and stored for half a year at 18 and 38 °C. The pasteurization was effective in microbial and enzyme inactivation, and stabilization of the purée. Peroxidase enzyme was inactivated (polyphenoloxidase was not de tected in raw cupuaçu), some cupuaçu 'fresh notes' were lost, and the color changed slightly during pasteurization at both temperatures. Since, except for color, no significant quality differences were detected between samples processed at 70 °C and 90 °C, the pasteurization at 90 °C is recommended. The parameters that changed most during storage were the color, flavor, aroma and sugars. The purée got darker, especially at 38 °C, and the non-reducing sugars were converted into reducing sugars, while the total sugars remained constant. The final quality was determined by the storage tempera ture and not by the pasteurization temperature. The total color difference, TCD*, was well modeled by first-order reversible kinetics.
- Antioxidative peptides: trends and perspectives for future researchPublication . Freitas, A. C.; Andrade, J. C.; Silva, F. M.; Rocha-Santos, T. A. P.; Duarte, A. C.; Gomes, Ana M. P.In recent years, much attention has been given to dietary antioxidants, especially polyphenols. Several peptides derived from protein molecules have also been found to show antioxidant capacity along with other biological properties and thus there is an increasing interest in these compounds as health promoters. This review summarizes and discusses the main sources of antioxidative peptides with focus on food-derived peptides (animal, plant and marine sources), methods of preparation, antioxidant capacity evaluation as well as their proposed mechanisms of action. A discussion of the potential health effects and comments on the different applications for these antioxidants and their potential research interest are also subject of this review.
- Determination of selenium in environmental samples using a multicommuted flow injection system with HGAASPublication . Silva, Fátima M.; Tóth, Ildikó V.; Rangel, António O. S. S.